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4
30 minutes
25 minutes
Crispy Parmesan-crusted chicken topped with golden fried mozzarella, rich marinara sauce, and fresh basil, all served on a toasted garlic butter potato roll.
Author:Clarkee
4 chicken breasts
Salt and black pepper, to taste
100g plain flour
2 eggs
2 tbsp milk
200g panko breadcrumbs
60g Parmesan, finely grated
2 tsp garlic powder
2 tsp dried oregano
Rapeseed or vegetable oil, for frying
400g passata
2 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
Pinch of chilli flakes
1 tsp caster sugar
Fresh basil
250–300g low-moisture pizza mozzarella
80g plain flour, for coating the mozzarella
2 eggs, for coating the mozzarella
140g panko breadcrumbs, for coating the mozzarella
4 potato rolls
60g butter
2 garlic cloves, crushed
Extra Parmesan, for topping
1. Cut the mozzarella into four thick discs, approximately the same size as the burger rolls. Pat each piece thoroughly dry.
2. Place the flour, beaten eggs, and panko breadcrumbs into three separate bowls. Coat each mozzarella disc in flour, followed by egg and panko. Dip each piece back into the egg and panko for a second coating.
3. Place the breaded mozzarella in the freezer for 30–45 minutes to firm up.
4. To prepare the marinara sauce, heat the olive oil in a saucepan over low heat. Add the minced garlic and cook for approximately 30 seconds until fragrant.
5. Stir in the passata, oregano, chilli flakes, sugar, and a pinch of salt. Simmer uncovered for approximately 15 minutes, stirring occasionally, until the sauce thickens. Stir in fresh basil and set aside.
6. Butterfly or flatten the chicken breasts to approximately 15mm thick. Season both sides with salt and black pepper.
7. Prepare three bowls for breading the chicken. Add the flour to the first bowl, whisk the eggs and milk together in the second, and combine the panko breadcrumbs, Parmesan, garlic powder, oregano, and a pinch of salt in the third.
8. Coat each chicken breast in flour, dip into the egg mixture, and press into the Parmesan breadcrumbs until evenly coated.
9. Heat the frying oil to approximately 170°C in a suitable pan on the Blackstone griddle. Carefully add the breaded chicken and fry until golden brown and crispy on both sides, ensuring the internal temperature reaches 75°C. Transfer to a wire rack.
10. Remove the mozzarella from the freezer and carefully fry in the hot oil for 60–90 seconds, or until golden brown and the cheese begins to soften. Remove immediately and transfer to a wire rack.
11. Melt the butter with the crushed garlic. Brush the cut sides of the potato rolls with the garlic butter.
12. Place the rolls cut-side down on the Blackstone griddle and toast until golden brown. Sprinkle a little freshly grated Parmesan over the toasted sides while still warm.
13. To assemble each burger, spread a spoonful of marinara sauce onto the bottom roll. Add the crispy Parmesan chicken, followed by a piece of fried mozzarella.
14. Top with freshly grated Parmesan, fresh basil, and another small spoonful of marinara sauce.
15. Add the top roll, gently press together, and serve immediately while the mozzarella is warm and melted.
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